Orecchiette with Kale and White Beans - Cooking Restored

Ingredients

• 1 1/2 cups orecchiette
• 4 cups vegetable stock, divided
• 2 tablespoons of unsalted butter, divided
• 1 medium yellow onion, thinly sliced
• 3/4 pound mushrooms, cleaned and sliced
• 1 teaspoon of olive oil, if needed
• 4 garlic cloves
• 1 large bunch of dino kale
• 1 (15.5-oz.) can navy or cannellini beans, drained and rinsed
• Kosher salt and freshly ground black pepper to taste
• 3/4 cup shredded Parmesan, plus more to serve